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“April is a SAD month. Property taxes are on the 10th and then 5 days later, income taxes are due. When I'm stressed I have to find some comfort using what's in the refrigerator. Cold, leftover brown sticky rice in my refrigerator and an egg. Make sure the rice is sticky or "sweet rice" so it's more starchy and sticky. I only have brown rice but you can use white.”
READY IN:
15mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon canola oil (whatever oil you still have left in the cupboard)
  • 1 12-2 cups cooked sticky rice (ONLY use sticky rice or sweet rice as it has more starch, brown or white)
  • 1 egg
  • 1 teaspoon soy sauce, to taste
  • salt, to taste
  • ground pepper, to taste

Directions

  1. Heat small cast iron skillet on medium heat. Add oil until shimmers.
  2. Add cold rice and soy sauce and mix. Cover the bottom of the skillet with rice and let brown. Yes, it will stick. But after about 3 minutes or so, use a metal spatula and scrape up the crispy rice at the bottom. If it comes out in sheets, you're doing great. Flip the rice over to get another layer of rice on the bottom of the skillet. Repeat several times. The crispy rice is the best part. After cooking about 12 minutes. Make a well in the center of the rice and spray a little oil on the exposed center of the skillet. Crack an egg in the hole. Continue to cook rice and egg for about 3 minutes until most of the whites is cooked and the yolk is still soft. Salt and pepper the egg.
  3. Srape the whole skillet of rice and egg onto your plate.
  4. Enjoy immediately while the rice is still crispy. Break the yolk over the rice and use as a sauce. Serve with some Jasmine Green Iced tea and an unhealthy dose of self-pity. Self-Pity is a meal best served for 1.

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